Would you put homemade chicken stock in a fish pie?

[Ponymum]

I'm making it now - have some nice fresh chicken stock and think it would add a nice bit of flavour but not sure about whether to do it or not - would you? I mean, I put chicken stock in a fish risotto, so why not a pie? (My stock is not strongly flavoured or salty like nasty bought ones, and made with lots of stock veg too.)

I might be missing something obvious, but why would you put stock of any variety in a fish pie?

No. I'd use the water I had just poached the fish in...well that's how I make fish pie anyway.

no, waste of good stock

fish pie tasty enough without ime

OK, I really am missing something.

Tell me what you do with the stock.

When I make fish pie, I poach the fish in milk, then keep the milk to make a roux-based white sauce (some people make cheese sauce) which I then pour over the flaked fish, hardboiled egg etc., usually with a bit of parsley in. Top with mashed potato.

Is there a different stock / water based recipe I don't know about?

I buy loads of fish bung it in a dish

grate celery/carrot /cheese on top

blob a bit of creme fraiche in there too

salt and pepper

mash on top, bake absolutely delish.

never poach anyhting, or use any kind of stock

I'm with misshardbroom....and Delia. I only ever make fish pie with a roux based sauce!

waste of a saucepan. try jamies fish pie

Whoops, I clearly didn't explain myself properly when I posted earlier - I did it in a hurry while stirring. Not a classic fish pie but more a fish bake with lots of stuff all together in a white sauce. I made a roux based white sauce using the milk that I poached the salmon in, and then decided I needed to make more volume and the chicken stock was there sitting looking at me... well I added it and it worked fine.

For the record I do sometimes make a white sauce or cheese sauce with part milk / part stock, depending on the dish. Does that make me a bit odd? I started this habit in my 20s when I was using a big recipe book of "diet" recipes and it was in there. Nobody has complained yet but maybe they are being polite.

Ponymum - that sounds more like it i.e. part milk from poaching & part stock.
My sister has moved on to a creme fraiche version a la Cyb, tasted great and keep meaning to try it myself.

ah, all makes sense now